Pages

welcome

Friday, March 26, 2010

Here is a Vermont version of a classic Tarte Flambée, or Flammkuche, depending on where you're from. This is a thin, crisp crust topped with creme fraiche, lardons, and onions. I have changed it up by using caramelizing the onions, using smoky, intense Vermont bacon, fresh rosemary, a bit of my own cheese and......maple syrup.

There's only one more day before maple sugaring open-house weekend in Vermont. Our first stop will be Sugarbush Farm, in Woodstock. I have to admit that the fact that they have Cheese may have influenced the decision. From there, we'll pick a direction and taste our way across the state. It's a goal.

Follow Know Whey to see updates!

About Me

Left the city and moved to Vermont five years ago.
I have a house, a husband, and 20 acres but no mule.
I'm learning the lessons that Vermont has to teach: self-reliance, patience, and flexibility. Technologist by day, and writer, photographer, cheesemaker, and serious cook by night. In Vermont, I'm finally using the training I've had: cooking from Madeleine Kamman, cheesemaking from Jim Wallace, and gardening from my years on the North Shore. I've paid my dues and am living in paradise. Till the power goes out.